Cod Fritters
Meen vada are small, flat pancakes of chickpea batter mixed with fried cod, onion, chilli and fresh coriander. They belong to the Indian snack tradition, where chickpea flour (besan) is used as a binder in everything from pakoras to chillas. Here the flour gives a light, crisp shell while the cod keeps the inside moist.
The dish is closer to an Indian fish chilla than a Scandinavian fish cake. Chickpea flour has a nutty, slightly bitter flavour that balances the sweetness of the fish. The ground coriander and fresh chillies make sure it does not fall flat.
Serve them hot straight from the pan as a starter or snack. They pair well with a fresh coriander or tamarind chutney.
Ingredients
Serves 4
Filling
- 6 tbsp oil
- 2 onions, chopped
- 1 tbsp coriander seeds, ground
- 3 fresh green chillies, deseeded, chopped
- 1 tsp salt
- 1 tsp black pepper, freshly ground
- 70 g cod fillet, skinless, cut into smaller pieces
- 2 tbsp coriander leaves, finely chopped
Batter
- 125 g chickpea flour
- 0.5 tsp chilli powder
- 0.25 tsp salt
- 1 egg, beaten
- 7 tbsp water
Directions
Heat 3 tbsp of the oil in a pan over medium heat. Add the onions and fry until just soft, but not browned.
Stir in the ground coriander, chilli, salt and pepper. Add the fish and turn it through. Fry for 2 minutes so the surface seals.
Put the lid on, reduce to low heat and leave the fish to steam through for 2 minutes. It should be just cooked through and break apart easily.
Fold in the chopped coriander leaves with a fork so the fish breaks into small pieces. Remove the pan from the heat and set aside.
Sift the chickpea flour, chilli powder and salt into a bowl. Add the egg and water and whisk to a smooth batter without lumps.
Leave the batter to rest for 30 minutes. It becomes more pliable and the chickpea flour absorbs the water properly.
Fold the fish mixture into the batter so it is evenly distributed.
Heat the remaining oil in a pan over medium-high heat. Drop a couple of small spoonfuls of batter into the pan at a time, leaving them room to spread.
Fry the fritters golden on both sides, about 2 minutes per side. Drain on kitchen paper and keep warm while the rest are cooked.
Notes
Active time about 20 minutes plus 30 minutes resting. Total frying time around 20 minutes.
The batter should have the consistency of a thick pancake batter. If it is too thick, add a tablespoon of water at a time.
The cod can be replaced with another firm white fish such as haddock or pollock. Avoid salmon — it is too fatty in this context.
Serve with coriander or mint raita, tamarind chutney or a yoghurt mixed with salt and cumin.
See Also
Green Chutney
Tamarind Chutney
Cucumber Raita (Kheera Raita)
Mint Raita
